Roasted Spaghetti Squash Recipe
Learn How to Roast Spaghetti Squash to use it in recipes and as a side dish. This yellow gourd is so tasty after roasting in the oven.
Servings: 4 people
Cost: $5.04, $1.26 per Serving
Ingredients
- 1 Spaghetti Squash
- 1 tsp Extra Virgin Olive Oil
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or foil for easy clean up.
- Then cut the spaghetti squash in half lengthwise.
- Use a large spoon to scoop out the seeds and throw them away.
- Then drizzle the inside of each of the halves of the spaghetti squash with the olive oil and season with the salt and pepper.
- Place them cut side down on the baking sheet.
- Bake for 35-45 minutes, until the flesh is tender enough to shred but still holds some firmness — a fork should pierce it without much resistance, but you don't need to cook it until completely soft. For firmer, more pasta-like strands, check at the 35-minute mark; for a softer texture, let it go closer to 45-60 minutes.
- Once the squash is done, use a fork to "shred" the inside of the squash so it looks like spaghetti.
- Serve warm and then enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5 days.
Nutrition
Calories: 84kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 332mg | Potassium: 264mg | Fiber: 4g | Sugar: 7g | Vitamin A: 291IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg
